Easy Roasted Carrots and Crispy Kale

Preparation

1. Step 1

   Heat oven to 400 degrees.

2. Step 2

   Remove and discard the fibrous kale stems, then thinly slice the leaves and place in a large bowl. (You should have about 6 lightly packed cups.) Drizzle in 2 tablespoons oil and add a sprinkle of salt and pepper. Use your hands to massage the oil into the kale, then set the bowl aside while you prepare the carrots.

3. Step 3

   Peel the carrots then slice them on the bias into 1-inch pieces and place on a large rimmed baking sheet. Drizzle with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Toss the carrots to evenly coat, then spread them in a single layer on the baking sheet.

4. Step 4

   Bake for 15 minutes or until the carrots start to caramelize on one side.

5. Step 5

   Flip the carrots and push them to one side of the pan, then spread the kale on the other side. Bake for 10 more minutes, then gently stir the kale. Return the pan to the oven for 5 to 10 more minutes or until the kale is crisp in parts and charred in some spots.

6. Step 6

   To serve, stir the kale and carrots together, spoon them onto a serving plate, then squeeze the lemon over top.